Begin by boiling the cauliflower, or steaming it – whichever method you prefer. Cook it with the onion and garlic. Either way, cook it until it’s very well done – incredibly soft. Meanwhile, begin boiling the pasta according to package directions.

Then, sprinkle with flour and stir to coat.

Return the cauliflower to the burner, then add in the milk, 1 C at a time.

Season with salt and pepper. Heat the cauliflower for 5 minutes, stirring constantly. Then, using an immersion blender, blend the cauliflower mixture into a smooth sauce.

If you don’t have an immersion blender, you can use your blender, just (a) cool the mixture before blending, and (b) use caution with blending warm substances – they can explode!

When the pasta is nearly done, add in the broccoli in the last 5 minutes. Then drain.

Combine the cooked ham, pasta and broccoli together in a large pot.

Add in 1/2 C cheese to your cauliflower mixture. If you don’t like Swiss – try cheddar or Monterrey jack. Sprinkle in the nutmeg.

Blend in the cheese until smooth. Or, let the heat of the sauce melt the cheese.

Ummm… creamy, cheesy sauce!

Add the sauce to the veggie-pasta-ham mix.

Stir to combine.

Spread into a lightly greased 9x13 baking dish.

Sprinkle with remaining 1/2 C cheese.

Bake at 400 for 30 minutes, until cheese is browned and bubbly.

If desired, top with panko bread crumbs. We didn’t – and didn’t miss it.

This looks great - I love the cauliflower sauce idea. I love cauliflower, so I don't need to "hide" it, but what a great way to sneak in even more veggies!! Ham is one of my favorite leftover meats to have, because it can be used for so many applications from breakfast to casseroles and soups!

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.